ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gingered Pear Pie

Yield 2 servings.
Make a holiday meal even more special by ending with this fruit pie.


  • 1 teaspoon minced crystallized ginger
  • 2 tablespoons water
  • 1/4 cup sifted cake flour
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 1 tablespoon chilled margarine, cut into pieces
  • 1 1/2 to 2 teaspoons ice water
  • Vegetable cooking spray
  • 1 cup peeled, thinly sliced pear (about 1 small pear)
  • 2 tablespoons sugar
  • 2 teaspoons quick-cooking tapioca, uncooked
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon sugar

Nutrition Information

  • calories 217
  • caloriesfromfat 26 %
  • fat 6.3 g
  • satfat 1.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.5 g
  • carbohydrate 40.2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 68 mg
  • calcium 0.0 mg

How to Make It

  1. Combine ginger and water in a small saucepan. Bring to a boil; remove from heat. Cover and let stand 1 hour. Drain mixture, reserving liquid.

  2. Combine flour, baking powder, and 1/2 teaspoon sugar in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow. Sprinkle ice water, 1 teaspoon at a time, over surface of dough; toss with a fork until dry ingredients are moistened and mixture is crumbly.

  3. Divide dough in half. Gently press each half of dough between 2 sheets of heavy-duty plastic wrap into a 4-inch circle. Chill 15 minutes. Roll each half of dough into a 5 1/2-inch circle between sheets of plastic wrap. Set 1 dough circle aside. Remove top sheet of plastic wrap from other circle. Invert dough, and fit into a 4-inch tartlet pan coated with cooking spray. Remove remaining plastic wrap.

  4. Combine reserved ginger liquid, pear, and next 4 ingredients. Spoon mixture into prepared pastry. Remove top sheet of plastic wrap from remaining dough circle. Invert dough over filling. Remove remaining sheet of plastic wrap; fold edges under and flute, if desired. Cut slits in top pastry for steam to escape. Sprinkle with 1/2 teaspoon sugar. Bake at 400° for 50 minutes or until golden. Let cool slightly before serving.

Cooking Light Light Cooking for Two